Heat broiler. Peel the eggplants and cut them into 1/3-inch thicklengthwise slices. Arrange slices in a single layer on bakingsheets. Lightly brush with hot oil. Season with salt and pepper.Broil, about 6 inches from heat source, until browned, about 4 1/2minutes. Turn slices. Brush with hot oil and season lightly. Broiluntil browned, about 3 minutes. Set aside until cool enough tohandle.

Meanwhile, for lamb mixture, heat 2 tablespoons of the oil in12-inch, non-stick skillet over medium-high heat. When hot, addgarlic, onion, chopped tomatoes and tomato paste. Stir well. Cook,uncovered, until mixture has cooked down and is thick, about 10minutes. Turn up heat to evaporate any remaining liquid.

To assemble, have ready a shallow, 8-cup capacity baking dish.Arrange eggplant slices in attractive, overlapping spokes, meetingat the center, extending beyond the edge of baking dish. Fill inany spaces with pieces of eggplant so that base is solid. Oncemoussaka is inverted, this will be the top surface. Add tomato-lambmixture. Use rubber spatula to smooth out and gently compact. Foldany extending pieces of eggplant back onto meat mixture. Cover withfoil. Can be made up to two days in advance and refrigerated. Bringto room temperature before baking.